Please join in the Great Big Squash Up!

There is one family of vegetables that appear on market stalls and in the supermarkets like a collection of jewels. Mounds of brightly coloured squash compete for attention from the shopper. They do this in two ways; flaunting their flamboyant colours and muttering their elaborate names. The Red Kuri, also known as the Baby Red Hubbard, jostles with the yellow Patty Pan, Gem Squash, Golden Acorn, Turk’s Turban, Crown Prince and the Butternut squash. There are an overwhelming number of squash or ‘Cucurbita’. During the Great Big Vegetable Challenge we have already singled out some family members such as courgettes, cucumbers and pumpkins. Alex and I picked out the most colourful examples and brought them home for the Great Big Squash Up.
After a game of squash boules on the kitchen floor, two of them were singled out for special treatment. Freddie picked out butternut squash and acorn squash to make Spicy Roasted Squash. We added courgettes, baby corn and spices with the sweet flavour of roasted garlic. Freddie gave this recipe eight out of ten. The best thing about this dish is that you can combine any number of different squash together. And it was a great introduction to a week of squash-tasting...

Roasted Spicy Squash
1 butternut squash
1 acorn squash
2 courgettes
250g baby corn
1-2 teaspoons of mild chilli powder
1 roasted garlic bulb
Sea salt and freshly ground pepper
3 tbsp olive oil

Use a potato peeler to remove the skin of the squash. Cut them in half and scoop out all the seeds. Cut into wedges. Place in a lightly oiled baking tray. Wash and add the baby corn. Slice the courgettes diagonally into wedges. Sprinkle over the olive oil and 1-2 teaspoons of mild chilli powder, according to taste. Squeeze in the contents of 1 roasted garlic bulb. Use your washed hands to make sure the vegetables are evenly coated. Place in a preheated oven at 180C for around 50 minutes to an hour. Half way through cooking, use a spoon to stir round the vegetables. This is delicious served with lamb or pork chops.

This week we are devoting to the Great Big Squash Up...with some of our blogging friends from around the world sharing their favourite squash recipes, tempting the tastebuds of Freddie and all of you. Here is our first, from the talented Cynthia in Barbados who has offered up her recipe for bottle gourd squash...if you haven't visited Cynthia's blog, Tastes like Home, you are missing out! We would love to hear from any of you who want to join in - just leave your recipe in the comment box or email me to link to your squash post...